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Chocolate muffin | Transcription of Beluppa's Hotcake Mix Institute's recipe

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べるっぱのホットケーキミックス研究所

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Ingredients

(A) Hot cake mix : 100g
板チョコ(ブラック) : 2枚
卵 : 1個
(A)牛乳 : 30㏄
(A)サラダ油 : 40㏄

Time required

25minutes

Procedure

1) Mix chocolate and eggs 00:13
Put a piece of chocolate bar in a zip bag, heat it in the microwave for 30 seconds, and then heat it for another 20 seconds.
When the chocolate bar has melted, add the eggs that have been returned to room temperature and mix.
2) Make chocolate dough 01:18
Put (A) in 1 and close the mouth while bleeding the air from the zip bag.
Mix until no more powdery.
3) Add chopped chocolate bar 02:00
Cut the remaining chocolate bar into 1 cm squares.
Add 2/3 of the chopped chocolate to the zip bag and mix to spread over the dough.
4) 生地を焼く 02:26
Cut off the end of the zip bag with the mouth closed by 1.5 cm and pour the dough into it.
Place the remaining chopped chocolate bar on the dough and bake in an oven preheated to 180 degrees for 20 minutes to complete.

Point

・ Prepare a zipper bag or a plastic bag.
・ Remove the eggs from the refrigerator 20 minutes before making them and return them to room temperature.
・ If there is any unmelted chocolate, warm it for another 10 seconds to melt it.
・ When the egg is put in, if the chocolate becomes hard, heat it in the microwave for about 5 seconds and mix.
・ If you use rice bran oil, you don't have to have a habit.
・ Use milk that has been returned to room temperature.
・ Four 5 cm x 4 cm cups are used.
・ When pouring the dough, squeeze it evenly into the cup and pour it until the 7th to 8th minutes.
・ Put the chopped chocolate bar on the dough and lightly push it into the dough.
・ If you switch the cup back and forth during baking, you can bake evenly.